Vatha Kuzhambu Recipe | Kalyana Vathakuzhambu Recipe

Jump to Recipe Jump to Video Print Recipe

Vatha Kuzhambu is a traditional kuzhambu variety. It is delicious and spicy gravy. Fresh Peppercorns brings out a nice flavour to the kuzhambu. This is one of the main dish served in many tamil marriage occasions. we use to add fried manathakali vathal which is called as Black night shade in english. but you can also add sundakkai instead. Vathakuzhambu with sutta appalam and any fried poriyal is a best combo.

There are 2 ways to make Vatha Kuzhambu.

Making Vatha Kuzhambu using Sambar Podi : This method is simple and easy. We first start with tempering of mustard seeds, fenugreek seeds and curry leaves in sesame oil. Following to the tempering, we add sambar powder to the oil and roast the sambar podi till it becomes dark brown. Then we add vegetables like drumstick, yellow pumpkin, carrot, ladys finger and sauté for a minute. Once vegetables are cooked, add tamarind juice along with salt. Boil in low flame for 10 mins and finally mix rice flour with water and add it to kuzhambu to make the kuzhambu thicker. This is a quick way to make Vatha Kuzhambu.
Making Vatha Kuzhambu using Freshly Ground Spice Paste : Here we fry urad dal, red chili, pepper, fenugreek and grind it to paste. Adding this fresh paste makes rich and thicker. Given below is this method of making Vatha Kuzhambu.

Table of Contents

You can also try:

Recipe Card for Vatha Kuzhambu:

Method with Step by Step Pictures:

Soak the tamarind in water and extract the juice

Pour a teaspoon of oil in the pan. Fry the pepper, red chillies, urdhal, curryleaves and hing and grind it into a paste in a mixer. Set aside this spice paste

Pour 3 teaspoon of oil in the pan and add the sundakaivathal. Fry the vathal in medium flame till it becomes dark brown. Take the fried vathal aside. Pour a teaspoon of oil in the pan and add the mustard seeds. When the mustard seeds begins to sputter, add the cumin seeds, and hing and fry till it becomes light brown color.

Add the tamarind extract along with salt and allow it to boil till the raw smell of tamarind goes off. Now add ground paste to the kuzhambu. Allow it to boil for 10 minutes. Adjust the consistency with water if needed. The urad dal makes the kuzhambu thicker so add water to adjust the consistency.